Category: Recipes

Pongal – The Harvest Festival
Pongal is a harvest festival which is celebrated in Tamil Nadu. Being a harvest festival it is also regarded s a festival of thanksgiving. For a farmer the time of harvest is a time of celebration because all his toil and hardwork finally reaps results. Since the farmer depends on the cattle, the monsoons and the sun, it is during this period that he shows his gratitude to the monsoon and the sun god. Pongal is celebrated during the period starting from mid December to mid January. Basically a four day celebration but each day during this period is associated with a specific duty or activity and each day has a special name for it as well. The celebration of this festival starts the beginning of prosperity, peace and happiness. The entire family gathers together to enjoy this festival. From decoration of the house to the preparation of various Pongal dishes, the family does it together. The preparation for this festival starts early and the first task of the day is the making of kolam. Kolam is a design similar to rangoli but done with rice flour on the floor outside the house. Along with it we also find a lump of cowdung which holds a pumpkin flower signifying fertility and offering of love to the deity.

The first day of this festival is called as Bhogi Pongal and is usually celebrated in the honor of Lord Indra who is the ruler of the clouds that gives rains according to the Hindu mythology. This day is usually meant for domestic activities and spending time with family. The second day is termed as Surya Pongal where prayers are offered to the sun god. It is the most important day of this festive period. The third day is termed as the Mattu Pongal and is the day for the cows. During this day the cows are washed and cleaned and the horns painted. Kanu Pongal which is the fourth part of this festival is celebrated by the sisters for the wellbeing of their brothers. Kanu Pongal is similar to festivals like raksha bandan celebrated in north India.

Pongal can be traced back to the Sangam Age which existed between 200BC to 300AD. According to Sanskrit Puranas, Pongal is related to the Dravidian festival of harvest however historians believe that this festival was celebrated during the Sangam Age. There are a lot of legends as well associated with his festival. One of the famous tales associated with this festival is related to Lord Shiva and Lord Indra. According to the first tale once Shiva had ordered his bull to inform the mortals of the earth to have an oil massage and bath everyday and to eat only once a month. However the bull informed the wrong message to eat daily and bath once a month. This angered Shiva who cursed and banished his bull to earth and help the people out here to produce food and this explains the connection of cattle with this festival.

While pongal is being celebrated in Tamil Nadu, similar harvest festivals are also being celebrated in other states of India as well. In states such as Uttar Pradesh, Maharashtra, and Gujarat pongal is celebrated but with a different name known as Makar Sankranti. In states of Gujarat and Maharashtra, the major activity we find people doing is flying kites. The sky is full of colourful kites of various sizes and shapes. In Gujarat an international kite festival is organized during this period with millions and millions of people coming together to enjoy the festival by flying kites and eating delicious sweets and various dishes. In the state of Uttar Pradesh, the most important ritual which is and should be followed by the locals is to have a dip in the river. This ritual is mandatory because according to a popular belief if a person does not have a dip, he is sure to be born as a donkey in his next birth.

Since pongal is a harvest festival one can surely expect tasty dishes being made during this time of the year. Recipes of some of the famous dishes is given below so that you can give it a try at home

Rava Pongal

Directions
- Fry 1 cup of Rava without oil in a pan till it’s really hot
- Fry 1 tsp of black pepper and 1 tsp of cumin seeds in ghee and then make a powder of them
- Then on a separate pan fry cashewnut with curry leaves and ginger
- Now cook ½ cup moong dal with 1 cup of water in a pressure cooker. When cooked transfer the content on a pan and add water to it.
- Add salt and boil
- To this add the Rava slowly and stir continuously
- As the Rava cooks add small quantities of ghee.
- Now to end this dish add to the Rava the pepper and cumin seed mix and the cashewnut, curry leaves and ginger mix.
- The dish is ready to be served with green chutney.
Sweet Pongal

Directions
- Cook rice and roasted green gram dal with 2 ½ cups of water and 1 cup of milk.
- Dissolve 3 cups of jagery powder in ¾ cups of water and heat till the jagery melts.
- Now strain the liquid jagery to remove the dirt.
- Heat the liquid again till it becomes slightly thick and then add the cooked rice and dal.
- Now fry cashew nuts and raisins in 4 tablespoons of ghee.
- Add cloves, saffron and nutmeg, mix well and serve hot.
The festival of pongal is dear to the farmers as it marks the end of the harvest festival. The markets are filled with the new stock of grains, spices and other food items.
June 18, 2014
Wine Of The Dairy Industry- Yogurt
Yogurt is the wine of the dairy world. This is because, just as the wine is made from fermented grapes, yogurt is made by fermenting lactose, the milk sugar. The bacteria used to make yogurt is known as “ yogurt culture”. The yogurt is a creamy and smooth, internationally popular product. Nowadays, yogurt is consumed all over the world, both as a food as well as beverage, and sometimes as an ingredient in other dishes.

Yogurt is generally made from cow’s milk, but it can also be prepared from sheep and goat milk. The earliest yogurts were often fermented from bacteria, living on goatskin bags carried upon by shepherds. These shepherds, first prepared yogurt in order to preserve milk, in the seventh century.

In ancient Indian records, combination of honey and yogurt was known as “ food of the Gods”. Some accounts suggest that Indian emperor Akbar, would use mustard seeds and cinnamon to add flavor to yogurt.

It is an versatile ingredient used in preparation of other dishes. Its naturally acidic, and is perfect for marinating meat, chicken and fish, which acts as an tenderizing agent. Yogurt is used as a fat substitute in baking of cakes and muffins.

As a beverage, yogurt can be mixed with variety of flavors to make refreshing drinks. In Turkey, Bulgaria and Greece ingredients like salt, water and yogurt are mixed together to make a popular beverage called as Ayran. In Iran, Armenia yogurt is blended with mint and salt, to make a carbonated beverage called Doogh. In Turkey, Georgia and Armenia, a cultured milk product is made from mare’s milk and yeast, is known as Kefir. In India and Pakistan, a frothy drink made in both salty and sweet taste is known as Lassie.

The most obvious and yummiest reason for eating yogurt is its taste, but there is more to it. There are also many nutritional reasons for having it. It is low in fat, and high in protein content. Thus, yogurt can be greatly used by people of all ages and nutritional requirements.

A single serving of yogurt contains 10 gm of protein, calcium, phosphorus, potassium, magnesium, minerals and vitamins like riboflavin and vitamin B 12. Though, it is low in fats but depends on the type of milk used.

Basic yogurt recipe-

1. 4 cup milk

2. 1 cup plain, natural yogurt with active cultures

Bring the milk to the boil, and remove from flame. Set aside to cool and pour this milk into sterilized bowl. Now, mix in the yogurt with milk till it gets properly combined. Transfer this to a yogurt maker and follow the instructions, or cover with cloth all around for 3-4 hrs at room temperature to set the yogurt aside. Refrigerate it before serving.

Some yogurt recipes-

1. Greek yogurt pancakes
1. Non-fat Greek yogurt
2. 1 tbsp baking soda
3. 1/2 cup all-purpose flour
4. 1/2 cup fresh blueberries
Mix Greek yogurt and egg in a bowl and blend until smooth. Add flour and baking soda and stir properly until the batter is evenly distributed and thick.

Preheat large pan to medium heat. Use an ice-cream scoop or cup to add batter into pan. Spread the batter on the pan in circular motion. Dot blueberries on top of the pancake. Cook for 3 min until golden brown, then toss other side to cook it for 2 min.

Serve it additional fruits or syrup.

2. Greek yogurt chicken salad-

A. 1 large chicken breast, cooked and chopped

B. 1/2 cup plain Greek yogurt

C. Lemon juice

D. 1 celery stick, diced

E. 4 celery leaves, minced

F. 2 red onion, diced

G. 1/2 cup apples, chopped

H. Grapes, sliced in half

I. Walnuts chopped

J. Raisins

In a large bowl, mix all the ingredients chopped and add chicken breast to it. Mix them well. Now add yogurt over it, and mix them all well and serve it decorated in a dish or bowl.

3. Yogurt cheesecakes –

A. 1 1/2 cup yogurt

B. 1/2 cup tofu

C. Salt

D. 1 1/2 tbsp vanilla extract

E. 5 tbsp flavored syrup, sweetener

F. 2 1/2 tbsp corn starch

G. 2 tbsp sugar

For homemade yogurt, place a strainer lined with cheesecloth over a pot and pour the contents of plain, vanilla or unsweetened yogurt. Refrigerate it overnight, and then discard the liquid at the bottom of the pot, to get homemade Greek style yogurt.

For the cheesecake, preheat oven to 350 F. Now, combine all the ingredients and blend them until completely smooth. Pour it in any prepared crust and bake it for 30-40 min, and them remove from oven. Allow it to cool for an hour, before removing it from the crust. Now keep it refrigerated for 8 hours.

Now, serve it dressed with syrup and strawberries.
June 18, 2014
Halloween and the Soul Cake

Halloween is a western festival which is celebrated on the eve of the Christian feast of All Hallows day which is on 31 October. Though a western festival, it’s now celebrated all around the world. Halloween can also be termed as All Hallows Eve or All Saints Eve and marks the beginning of hallow tide which is the time of the year where we remember the dead, the martyrs and the departed souls. While some believe that Halloween is influenced by the Celtic harvest festival others believe it has originated independently and has no relation with any other festival or rituals. Nicholas Rogers, a famous historian, conducted research to find out the true origination of this festival and stated that he had found its origins in the Roman festival of Pomona which involved the prayers given to the goddess of fruits and seeds and in the festival of the dead known as Parentalia however stronger links were found to the Celtic festival of Samhain. An important day according to the Gaelic calendar Samhain is considered a day for celebration and fun in Ireland, Scotland as well.

Halloween is celebrated by people from all age groups. Children and teenagers celebrate this festival by wearing scary and spooky costumes while the adults decorate their houses and prepare halloween dishes. From the evil witch of the east to thirsty vampires to the invention of the mad scientist- Frankenstein, you can find all the evil you can ever read about in live action. Wearing these costumes children go from door to door mumbling chants and songs and demanding for treats. This ritual of going house to house with costumes goes back to the 16th century. People from different households would then welcome them and offer them with sweets and food. Here the main idea behind this is that the children represent the souls who have been given the authority to wander the earth on this day to meet their loved ones and to finish their unfinished duties. In Scotland children used to over their face with masks or used to paint themselves black in order to represent the ashes from the scared bonfire. In Wales people used to dress as the opposite gender. So we see that different countries had different styles of dressing during this day. So this custom of wearing costumes and playing pranks spread to England by the 20th century. Pumpkins were used to represent evil faces and goblins by carving out the eyes and the evil smile and came to be known as jack-o-lanterns. So in all Halloween is all about attending costume parties, exchange of sweets and goods, decorating, bonfire, visiting haunted destinations and playing pranks etc however other than all these celebrations many families visit churches and burn candles on the graves of their loved ones on this day.

There are many tasty food items prepared during this day. From sweets to cakes to pancakes to fruits, everything has a place on the table. Some of the famous dishes prepared especially for this day are the soul cake and the blood soup. The name itself sounds so cool that trying it once is a need. These dishes are easy to prepare and can be made at home as well. The recipes for the same are given below

Blood soup

Directions

• Take a large pan and heat oil. Add onions and garlic and fry for about 15 mins over medium flame.
• Fry until soft and then add diced beetroot to it and mix well.
• Allow it to simmer for about 20-25 minutes before taking it out from the heat and then allow it to cool down.
• Liquidize the soup but putting the contents in a food processor and add sugar and mix well
• Reheat the soup but don’t allow it to boil and serve immediately with crusty bread or a swirl of vanilla as a topping.

Soul cake

Soul cakes are one of the famous dishes which are prepared on this day. A lot of stories and tales are attached to this dish. Earlier this cake was prepared and thrown in front of animals with a belief to satisfy the souls who were cursed to roam the earth in an animal form. Later these were given to poor and homeless people who used to visit houses for arms during this day. The idea behind this was to give the cake to the poor so that they would bless the house as well as ask for peace for the departed.

Directions for preparation

• Preheat the oven to about 400F
• Mix 2 cups of flour with nutmeg, cinnamon and salt (1/2 teaspoon each) and mix well
• Now take a pinch of saffron and heat it till they become aromatic but make sure not to burn it and then add milk to it. Heat for some time and then remove from the heat. You will find that the milk has turned yellow in colour.
• Mix butter and ½ cup of sugar together in a bowl after which add 2 egg yolks and blend.
• Now add the spiced flour and mix nicely till the mixture becomes dry and crumbly.
• Start adding the saffron milk inside the mixture and blend well. Keep this process going till the dough becomes nice and soft. Then transfer it to floured counter and knead till the dough becomes uniform.
• Once we get the required nature, roll out the dough to a thickness of ½ inches and using a biscuit cutter cut as many circles as possible and then set them on an ungreased baking sheet.
• Decorate the soul cake with nuts or currants and then brush with the beaten egg yolk. Bake for about 15 minutes, until just golden and shiny.
• Your soul cake is ready. Serve warm, with cold pumpkin juice.

A sure must try at home these can be prepared at any time and not necessarily when Halloween is around the corner.

June 18, 2014
Paneer Tikka
Paneer Tikka

Paneer Tikka is a popular tandoori snack which is a simple recipe. Paneer Tikka is a marinated paneer cubes which are arranged on skewerss,which are used for holding food and then baked in an oven.It is considered as one of the best paneer recipes.There are many varieties in paneer tikka to prepare.Mostly,paneer tikka is prepared on a tandoor and hence it can be named as tandoori paneer tikka but it can also be made simply through an oven.

Paneer Tikka Masala is used to make Paneer Tikka which is a spicy dish of onions and garlic.The garlic flavor richens the dish.This dish is originated in India and considered as an popular dish in Middle-east and Europe.This dish is popular for both vegetarians and non-vegetarians as many varieties lies in this recipe as it can always be substituted with chicken and also Chicken Tikka Masala can also be added inspite of normal masala powder while preparing.

Paneer

Paneer is a dairy product now-a-days become majorly famous due to its elegance in taste.It is a type of cheese of milk curdled from sheep,goats, cows.It has a good quantity of calcium which helps in building strong body and it strengthens the bones,teeth.It also develops insulin resistance syndrome and helps in back pain and joint pains.As it is rich in proteins,it reduces the risk of cancer and also prevents stomach disorders and is mostly useful for elder women.

Recipe of Paneer Tikka:

Paneer Tikka can also be made in a tawa instead of oven.We also can make paneer at home easily which tends to be healthier than which are available in markets.

Method to prepare Paneer

muslin cloth
1. Boil 2 litres of fresh milk and add vinegar or curd or lemon juice to the milk and stir well and keep it aside.
2. After the milk has been curdled,wrap it in a muslin cloth(a thin delicate sheet) and rinse it with fresh water and squeeze the water.
3. Now,form it like a ball and place it under a saucepan for nearly 20 minutes.
4. Then,paneer of 200 gms is ready and we can use it in all foods.
Ingredients needed for Paneer Tikka-

ingredients needed

requirements
- 2 green and red cubed capsicums cut into cubes
- 1 onion cut into cubes
- 1/2 cubed tomato
- 1 1/2 cup of paneer cubes
- 1/2 tsp of tandoori masala powder
- 1/2 tsp of lemon juice
- 1 cup of hung curd or yogurt
- 1 1/2 tsp of ginger-garlic paste
- 1 tsp of red chilli powder
- 1/2 tsp of garam masala powder
- 1 tsp of coriander powder
- 1 1/2 tsp of oil
- 1/2 tsp of kasturi methi leaves
- 1 onion sliced for garnishing
- toothpicks
- salt to taste
Preparing Paneer Tikka
1. Take hung curd or yogurt in a bowl and beat it until it turns into a smooth paste.
2. Add all spice powders such as red chilli powder,garam masala,coriander powder,tandoori masala powder and also add ginger-garlic paste,kasturi methi leaves and salt.
3. Mix well and prepare a marinade(a mixture where the food is soaked to give flavor).
4. Now,add paneer and add the capsicum pieces,onions and stir them so that all ingredients are mixed up and leave it for an hour to marinate them.It can also be covered and placed in a refrigerator.
5. Now ,take a toothpick and arrange capsicums red and green,onion,paneer in an order.
6. Switch on the stove and heat tawa and put 1 1/2 tablespoons of oil.After mil heating,lightly fry paneer and vegetables over the heat. and cook them until those items turn light brownish in color for 3-4 minutes.
7. Now,Paneer Tikka is transferred to a plate and slowly remove the toothpicks by pushing the vegetables into the plate.
8. Add 1 -2 tsp of lemon juice over the food and garnish them with sliced onions and serve them.
Paneer Tikka
Paneer Tikka can also be served as a roll wrapped.The vegetables we arranged in toothpicks can be taken or also kept like it while serving.

Paneer Tikka can also be grilled in an oven.The marination process should be more than 2 hours.The more it marinates,the flavors gets fused much more that they get even more tasty after preparation.

You can also use mushrooms,babycorn,cauliflower,tomatoes in this dish.

For low fat,we can add 1/4 cup of milk.

We can add gram flour to the marinade such that it prevents from sticking paneer in the pan.

Also,we need to ensure that the paneer are not overcooked and it is cooked on all sides.

Paneer Tikka is a freshly made spicy Indian dish which can be accompanied with naans,chapati,bread.It is a tasty dish with several variations.It is also served with a gravy known as Paneer Tikka Masala.It has been popular such that even International fast food chains have added this recipe in their menu.Now-a-days,instant making packages are available in markets by different companies.It can be made within less amount of time.But the home made taste can’t compare with any taste which needs to be tasted once in a life time.
June 15, 2014
All About Flax Seeds

Flaxseeds are obtained from flax which is also known as linseed, and botanically is known as Linum usitatissimum, which is a member of genus Linum of the family Linaceae. It is a food and a fiber crop grown in cooler regions of the world. The species are native to Western Asia and Middle East, including India.

(more…)

June 15, 2014
Love For Salads

For the ultimate in healthy and satisfying fare, there’s nothing better than a refreshing salad. Whether you yearn for a cool, crisp lettuce, sweet fruit salad or a savory potato salad, there is something for everyone on the list of salad recipes.

Salad, a popular ready- to eat dish often contains leafy vegetables or fruits, often served with dressings usually served at a chilled or at a moderate
temperature. Salads may sometimes additionally contain grain, meat, tuna or other seafood.

Leafy vegetables are generally served with dressings, as well as with garnishes, and sometimes with meat, pasta, cheese, eggs, fish or whole grains.
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June 15, 2014
Street Food Made Easy Part-2

Okay, for those of you who have read the previous edition to this article, I am not going to bother with an explanation regarding what street food is, how it tastes, what are its benefits and the like. However, for those who are reading about street food for the first time, this article will surely prove to be a pleasant surprise. And dare I say both for the tummy and the mind!

Street food can be of various types. It can include heavy or light food items as per your hunger pangs. Well, in this article, I would like to satisfy those among you who prefer the former category.

Often while returning from work or from school or from college, you find your stomach rumbling. Really loudly! Well, what to do? You know that having food from the street is not really the safest bet for your health. But what is the alternative then? It is really simple actually. Just make those street food items which you have been craving for God know how many days at your own home! Follow the recipes given below to get the most satisfying and sumptuous results with the utmost amount of ease on your part. I assure you that you will not be disappointed in the least. Simply read on to find out more!

(1) Dahi Papdi Chaat:

Dahi Papdi Chaat is a very popular north Indian (Maharashtrian) street food item. Chaat essentially means a Hindi word which literally means ‘to lick’. It is now used to describe a whole range of savoury snacks and fast food items across Indian and in some places abroad as well. Papdi refers to the special crisp fried dough wafers which are made in a special way by using refined white flour and oil (mustard usually) as the main ingredients.

Ingredients:

•Crisp Papdis: 24.
•Whisked Yoghurt: 1 ½ cups.
•Salt: According to taste.
•Sugar: 1 tbsp.
•Boiled and Chopped Potatoes: 2 medium sized.
•Blanched Sprouted Green Gram: ½ cup.
•Red Chilli-Garlic Chutney: ¼ cup.
•Green Chutney: ½ cup.
•Sweet Tamarind Chutney: ¼ cup.
•Roasted Cumin Powder: 1 tsp.
•Chaat Masala: ½ tsp.
•Red Chilli Powder: ½ tsp.
•Fresh Coriander Leaves: According to use.
•Sev: As required.
•Peeled Pomegranate (Anar): 2 tbsp.

Preparation:

•Add salt and sugar to the yogurt and whisk further till it has arrived at a smooth consistency. Keep the mixture in the refrigerator till use. In the meantime, arrange the Papdis on a medium-sized plate.
•Place some of the chopped potatoes over each Papdi. Over that, put some boiled sprouted moong. Drizzle a little Red Chilli-Garlic Chutney, Green Chutney and Sweet Tamarind Chutney over those.
•Sprinkle cumin powder, chaat masala, a little red chilli powder and salt. Top it all up with the chilled yogurt mixture.
•Drizzle some more of the Sweet Tamarind Chutney and the Red Chilli-Garlic Chutney. Then add the coriander leaves, Sev and the pomegranate pearls on top at the end.
•Serve immediately.

Preparation Time: 15-20 minutes.

Serves 4.

(2) Pav Bhaji:

Pav Bhaji is an exceedingly popular Maharashtrian street food item that traditionally originated in the Mumbai cuisine. While the Bhaji part of the dish is a traditional Indian name for a vegetable dish, the Pav or Pau or Pao was the Portuguese word for bread (small rolls). Pav Bhaji is native to Mumbai and has now become popular in almost all the metropolitan areas in India especially in those of central and western Indian states such as Gujarat and Karnataka.

Ingredients:

•Turmeric Powder: ¼ tsp.
•Pav Bhaji Masala Powder: 1 ½ tbsp.
•Ginger Garlic Paste: 1 ½ tbsp.
•Finely Chopped Tomatoes: 3 medium sized.
•Tomato Sauce (Optional): 4 tbsp.
•Lemon Juice (Optional): 1-2 tsp.
•Finely Chopped Onion for Garnishing (Optional): 1 small sized.
•Coriander Leaves for Garnishing: According to requirement.
•Butter/Oil for Bhaji: 1 tbsp.
•Additional Butter for Pav: According to requirement.
•Pav (Buns): 6 to 8.

Preparation:

•Add the butter or oil in a pan and heat it up. Add the chopped onions and fry till they turn translucent. Then, add the ginger garlic paste and fry till it gets fragrant.
•Add the chopped tomatoes, the turmeric powder and then sprinkle salt. Continue to fry till the tomatoes turn soft and mushy.
•Add the chilli powder, extra salt and Pav Bhaji Masala powder. Mix well and fry for another 2 minutes.
•Pour water so that it is just enough to cover the vegetables.
•Add the coriander leaves. Mix well and mash the curry if you desire a smooth Bhaji.
•Cook till the consistency of the gravy becomes thick.
•Slit the Pav buns horizontally leaving one edge intact.
•Heat the butter on a pan. Open the buns and toast it for a minute or two. If you like to make it spicier, sprinkle some Pav Bhaji Masala Powder on the inner side.
•Garnish with onions and serve either hot or warm.

Preparation Time: 25-30 minutes.

Serves 3-4.

So, there you are. I am sure that you must be salivating by now if you have read through the recipes and seen the pictures. Especially if you are on an empty stomach! Well, then. Why the wait up? Go to the kitchen and start cooking. Nobody is going to stop you from devouring these delicious food items once you are done!

Happy snacking folks!

June 15, 2014
Gobi Manchurian Recipe

Gobi Manchurian is a Indochinese item which is made out of fried cauliflower and this dish is popular all over India.We can find it in all the restaurants and occupies a respective place in the menu card. This Chinese dish became in India because it had a adaptive taste that is suited for many of the Indians.It is believed that the origination of this dish has came through a small Chinese community in that lived in Kolkata for a century. We can find two varieties of this dish, one is dry and the other is gravy.Both of these varieties can be prepared by using cauliflower, corn flour, maida flour, spring onion, capsicum, soy sauce, minced garlic, ground pepper, etc.generally spring onion is used for garnish purpose.It has mild spicy to hot taste this can be varied depending on one’s requirements.

This popular Indo Chinese recipe is very delicious and tasty.This can be prepared by using florets of cauliflower known as Gobi. This will be more delicious when we make a serve with steamed rice, rotis, naans, plain noodles.We can make dry and gravy version of this Gobi Manchurian by following some steps.

Gobi Manchurian recipe

Ingredients:

For making sauce:

1) Take a bunch of finely chopped spring onions approximately half the cup

2) Take two table spoons of finely chopped ginger

3) Take two table spoons of finely chopped garlic

4) Take half the table spoon of chopped celery

5) Take 1/4 or half table spoon of black pepper powder

6) Take one to two finely chopped green chillies

7) Take one table spoon of soy sauce

8) Take two to three table spoons of oil

9) Take one and half cup of fresh water

10) Take salt that is suitable for taste

For making batter:

1) Take medium sized Gobi or Cauliflower

2) Take one cup of maida or all purpose flour

3) Take three table spoon of corn flour

4) Take one table spoon of minced ginger garlic paste

5) Take one table spoon of soy sauce

6) Take half table spoon of black pepper powder

7) Take 3/4 cup of veg stock

8) Take oil that is required for making a deep fry

9) salt required amount

Ingredients required for making Gobi Manchurian

Preparation of Florets:

Gobi Manchurian which is one of the best starters that one can have in any party, occasion.Most of the people like this item and no one likes to ignore it.As there are two varieties of this type most of the people like to have dry item rather than gravy one as dry item is convenient to have as a snack item before dinner. The preparation of dry Gobi Manchurian involves two parts 1) making of florets, 2) make spicy saute.

Step 1:

At first take a fresh cauliflower and wash it thoroughly to see that it is dust free, care should be taken that the florets should not get damaged.Take a bowl of water and add salt, cauliflower florets to it,allow it to boil in salted water for three to four minutes on a medium flame.After boiling, excess water is drained and spread these cauliflower florets on a tissue paper.

Boiling the florets in salt water

Step 2:

Take a bowl and mix maida,corn flour,ginger paste,garlic paste,water and salt to form a batter.Care should be taken that this batter is not so thick or thin.Make sure that this batter must have thickness similar to dosa batter.Now add all the florets to this batter and mix them well.For better taste of this Manchurian batter must be evenly mixed to these florets.

Batter preparation for making gobi Manchurian recipe

Step 3:

At first take a pan and add oil to it that is required for deep fry of these florets.Heat the oil on a medium flame and slowly add the florets to it that are mixed with batter.Fry these florets on a medium flame and care should be taken that they should not turn the oil may not spill.Frying process is done till their color changes to brown.After they are fried transfer these fried florets to a plate.

Deep frying of florets in oil

Preparation of saute:

Step 1:

Take a deep pan or kadai and add two table spoons of oil.Heat it on a medium flame and add ginger paste, garlic paste, finely chopped green chillies, chopped capsicum, finely chopped onion to it and saute them well on a high flame for about three to four minutes.

Gobi-Manchurian-saute making process

step 2:

To the mixture add soy sauce,tomato ketchup, chilli sauce and salt that is required for taste,now saute this mixture well until all the ingredients are well mixed.It must be stirred continuously for about one minute and add deep fried florets to this mixture.

Adding florets to the sauce mixtures and saute it

step 3:

Add deep fried florets to the pan and continuously toss the pan so that all the ingredients are well attached to each of the florets.This process of mixing must be continued for about two to three minutes on a high flame. Care should be taken while tossing the items on pan as spilling may happen.That’s it very tasty and spicy hot Gobi Manchurian is ready, take it to a serving place and enjoy the Indo Chinese recipe.

Serve the Gobi Manchurian in a plate

June 15, 2014
Sweets – Yummy treats for You!!

My college is situated at this awesome place. Remember, I told you about all the lip-smacking biriyani food joints near my college? Well, Park Circus also has its neat share of ‘misti r dokan’, i.e., sweet shops.

To name a few – Jugols’ , Mithai and a tiny sweet shop near Mahadevi Birla Girl’s School which serves soft hot white rasgullas that melt in the mouth. I remember walking to Jugols’ in the sultry heat in my first year (back then I was a regular customer) of college just to satisfy my taste buds.

Kolkata or Calcutta, as I still prefer to call it, is home to century old sweet shops. The ownerships may have changed hands but the love of sweets of the customers never ceased (and might I add, it never will).

Putiram’s ‘Rosomadhuri ‘, Mithai’s ‘Misti Doi’, Ganguram’s ‘Chomchom ‘, Balaram Mullick and Radharam Mullik’s ‘Mango Chanar Brulee ‘, Bancharam’s ‘Raj Bhog‘, Bhim Chandra Nag’s ‘Pranhara‘, are by far the popular choices of the ‘misti-loving’ denizens.

How to make your own sweets and woo your loved ones?

Plain and simple – follow these super easy recipes and you will be good to go.

Malai Chomchom

Ingredients: 1 cheese cloth

For channa – ½ gallon whole milk, 1 large fresh lemon squeezed and filtered to make juice (use more if lemons are small size)

For syrup- 5 cups drinking water,2 cups sugar

For malai – ½ gallon whole milk, 1 tsp cardamom powder

For garnish- Sliced pistachios

Directions: Heat ½ gallon of whole milk in a heavy bottomed nonstick container in medium high heat. Stir occasionally to make sure milk does not burn at bottom or spill. When milk starts to boil put lemon juice (freshly squeezed) slowly into the boiling milk with constant gentle stirring. As milk starts to cuddle and gets separated from the whey (greenish transparent water) in about 2-3 minutes remove the vessel from heat and pour it in a cheese cloth spread over a strainer. Note: if the whey is not transparent then add a little more lemon juice and stir gently until whey is clear and transparent. Wash the chhana under cold water nicely to remove lemon flavor. As the chhana cools down bring the edges of the cloth up and tie it together. Squeeze out as much water as possible. In order to dry the chhana even further hang this chhana in cloth above the sink or keep a plate over it with some heavy object on top. Keep it this way for about 30 minutes. Then knead the dry chhana using the heel of your palm on a flat clean surface for about 7-8 minutes until it becomes a soft smooth dough and your palm becomes oily. Divide the dough into 12-14 equal parts. Take each part and roll it with both palms gently to make a smooth ball and then roll one way to give it a cylindrical shape – and voila a chomchom! Likewise do all the chom-choms. Place all the rolls on a plate and cover them with a damp cloth on top or with another plate so that they don’t dry out.

For the syrup, take 5 cups of water and boil it in a wide vessel. Add 2 cups of sugar to it when water starts boiling. Wait until sugar dissolves completely. Add about 7-8 chomchoms one by one into the boiling water. Don’t put too many at the same time as the chom-choms need room to expand. Keep the heat in medium high and cover the vessel tightly. Let it cook for 25 minutes. Do not open the lid in between. After 25 minutes switch off the heat and let it cool (covered) for another 10-15 minutes. Repeat the steps to make next batch of chom-choms. For preparing the Malai, boil ½ gallon of whole milk in medium flame, stirring occasionally to prevent it from getting burnt at the bottom, until it thickens and becomes creamy. This will take some 20-30 mins. Add cardamom powder to it and mix well. Switch off the heat. Take the chom-choms out of the syrup and drop them into the warm malai one at a time. Kepp them in the syrup for 20 minutes. Take out the malai wrapped chom-choms carefully and lay them into a plate. Garnish with pistachio.

Pranhara

Ingredients: 4 Cups whole milk, 4 tablespoons white vinegar or strained lemon juice, ½ Cup sugar, 1 Cup dry powdered milk, 3-4 tablespoons butter, 3-4 drops of rose water

Directions: Line a colander or sieve with a large piece of cheesecloth that has been folded 3-4 times. Place the lined colander or sieve over a large bowl or sink. Boil milk in a large thick-bottomed saucepan over medium high heat. Stir occasionally, scraping the pan bottom, to avoid scorching. Mix vinegar with 4 tablespoon of water and add to boiling milk. Look out for curd-mass to separate from greenish water. As curds rise and come to the surface stop the stove. Run a spatula along the bottom of the pan occasionally to free up any stuck curds. Gently begin to ladle curds into the prepared sieve or colander. Wrap the cloth around the cheese and rinse under a running water without pressing the cheese. Gather the edges of the cloth, tie or fasten into a knot and allow to cool and drain for 2 hour minimum.

Heat butter in a nonstick pan over medium low heat. Once butter melts, add the dry powdered milk. Stir constantly to form a coarse dust and until slightly golden and aromatic. Set aside. Knead the cheese on a clean surface with your heel of the hand by pressing it across the surface until smooth and fluffy and no trace of grains. Knead about 5-6 minutes. Collect all the cheese and divide them into two parts. Mix sugar and cheese dust(Set aside some for garnish) with one part cheese and cook in low heat stirring constantly, scrapping the pan bottom. Use a thick bottomed or non-stick pan. Cook until the mixture is very sticky and a mass pulls away from the bottom and sides of the pan. Remove from heat. Let cool. Mix the rose water, second portion of the cheese and knead till smooth. Divide into smaller bite size balls. Garnish with cheese dust.

Recipe Courtesy – withaspin.com, bengaligourmet.com

Image Courtesy – peekncook.com, withaspin.com, hungryangmo.com

June 15, 2014
La Cucina Romana
When in Rome, do as The Romans do. Meaning it is polite, and possibly advantageous, to stand by the customs of a society when one is a visitor. But of course, if you’d rather literally do as The Romans do, whether or not in Rome, the best place to start is food.

Tasting the various flavours of the place you are visiting is one of the best ways of saying “I come in peace” and also, the best way to enjoy. All you need to know is what you are eating and all you need to do is try to find out how it is made.

Roman cuisine is the cuisine of the city of Rome, in Italy. Rome is city that is generally referred to as an empire. Though size has a major role to play in that title, it is also so called due to the widely spread culture. Roman food has grown through centuries of social, political, and cultural changes. The city became a chief gastronomic centre during the ancient times. Since Rome was, in many ways, a derivative of Greece, ancient Roman cuisine was highly influenced by Ancient Greek culture. The empire’s constant and enormous expansion exposed its people to new culinary habits and cooking techniques.

The most original and traditional Roman food can still be found in Testaccio Rione. Gladly, you needn’t go all the way.

PASTA

Pasta is one major constituent of Roman food. There are various shapes of pasta, the most common being Spaghetti. There are others like Fusilli, Gemelli, Lasagna, Linguine, Macaroni, Orecchiette, Penne, Ravioli, Riccioli, Rotini, Tortellini, Tripolini, Vermicelli, Tubini, Zitti and many, many more.

However, the diversity in pastas doesn’t come from their shape alone, but also from their sauces.

Agrodolce is a traditional sweet and sour sauce. Its name comes from “agro” meaning “sour” and “dolce”, meaning “sweet”. Agrodolce is made traditionally using vinegar and sugar. Sometimes, additional flavouring is added, such as wine, fruit, or even chocolate. It is served over rigatoni or wide noodles, such as pappardelleand can also be served with salmon or lamb meat.

INGREDIENTS
- 2 tablespoons olive oil
- 2/3 cup balsamic vinegar
- 1 teaspoon sugar
- 1 tablespoon unsalted butter
METHOD
1. Heat 2 tbsp of oil in a large skillet over medium-high flame till it shimmers
2. Sauté onions until they turn golden brown and crisp-tender. This takes 6 to 8 minutes.
3. Stir in vinegar, sugar, and 1/2 tsp salt
4. Cook until sauce is syrupy. This usually takes about 2 minutes.
5. Remove from heat and stir in butter.
Arrabbiata sauce is a pasta sauce meaning “angry sauce” in Italian. It is so named because of its spicy nature.

Arrabbiata sauce with Penne pasta

INGREDIENTS
- 1 tsp Olive Oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 3/8 cup red wine
- 1 tbsp white sugar
- 1 tbsp chopped fresh basil
- 1 tsp crushed red pepper flakes
- 2bsps tomato paste
- 1tbsp lemon juice
- ½ tsp Italian seasoning
- ¼ tsp ground black pepper
- 4 peeled and diced tomatoes
- 2 tbsps chopped fresh parsley
METHOD
1. Heat oil in a large saucepan over medium heat. Sauté onion and garlic in oil for 5 minutes.
2. Stir in wine, sugar, red pepper, basil, lemon juice, tomato paste, Italian seasoning, black pepper and tomatoes. Bring mixture to boil. Simmer uncovered for about 15 minutes.
3. Stir in parsley.
4. Serve with the hot cooked pasta of your choice.
It is a myth to think that Roman cuisine consists of pasta alone. Sure, they eat pasta all the time, but not as a main course. In Italy, pasta is actually more of a starter (primo). It is eaten in very little quantities, followed by the main course (secondo).

BREADS

In Rome, bread varies in quality depending on the flour, which depends on the grain used, the setting of the millstones and the distinction of the sieves. The very best bread is made from wheat flour and the very worst is from bran alone. Traditionally, bread loaves were cylindrical yet somewhat flat, like a coffee cake, but shape is hardly a fixed parameter now.

The types of bread include
1. Libae—small rolls
2. Panis Primus—cheap, coarse grain bread
3. Panis Secondus—Bread one step above Panis Primus
4. Panis Plebeius—Common Bread
5. Panis Castrensis— Army Bread
6. Panis Sordidus—Dark Bread
7. Panis Rusticus— Country Bread
8. Siligineus— White Bread.
Legumes like beans, green peas, chick peas, lentils, etc. were also added to bread.

FRUITS AND VEGETABLES

The common fruits eaten by Ancient Romans are almonds, plums, walnuts, apple, figs, pomegranates, filberts, quinces, grapes, chestnuts, pears. Fruits were generally eaten raw, dried, preserved, and cooked. They were generally dried and preserved for winter. However, this is not the case in modern Rome. Nowadays, all sorts of fruits are eaten all over the world and Rome is no exception. Vegetables were eaten in variety too—artichokes, garlic, beans, lentils, onions, parsnips, peas, pumpkins, radishes, melons, cabbages, cucumbers, lettuce etc.

BEVERAGES

Wine was a major beverage, considered as a symbol of richness and prosperity. It was always watered down. Romans never drank wine straight. It was taken in small quantities with breakfast and in moderately large quantities during the main meal—Cena. Cena was taken between lunch and supper. Supper was generally a light affair, but wine was mostly taken during Cena.

Other beverages included:
1. Calda, which was a mixture of warm water and wine laced with spices. It was typically a winter drink.
2. Mulsum; honeyed wine.
3. Posca; Vinegar diluted with enough water to make it potable. It was a soldier’s or a slave’s drink.
MEAT AND FISH

Roman meats included Beef & Veal, pork, lamb, sausage, snails, sucking pig, hare, goat kid, venison, mutton, boar, mackerel, mullet, crab, eel, flounder, hake, lobster, rays, octopus, oysters, perch, duck, swordfish, flamingo, fig-peckers, dove, partridge, peacock, pigeon, thrushes, crane, goose, ostrich, etc.

The poor Romans could seldom afford meat. Out of the listed, pork was considered a great delicacy. Peacocks were served to impress guests at dinner parties and you were considered a happy guest if you belched loudly. It was a “polite” gesture, stating that you enjoyed your meal.

Well, after having read the scrumptious list of foods the Romans savoured, all one can say is Buon Appetito!
June 15, 2014